Cheesy Polenta with Fresh Corn and Basil


I made this recipe up in a pinch last weekend when I looking for something new (rather than a typical rice or potato side dish) and wanted to incorporate fresh corn at the market. So, I put together local polenta from the Old Mill at Guilford with farmers market fresh corn for a delicious and different side dish. By adding the fresh corn at the end, you get an extra crunch to your polenta. It’s almost like a combination of cream corn and cheese grits – but better! I added good pecorino cheese and fresh basil for an extra kick.

PS: It is also a very budget friendly recipe!

Cheesy Polenta with Fresh Corn and Basil 

  • 6 cups, chicken broth
  • 1.5 cups, polenta
  • 1 cup, freshly grated pecorino cheese
  • 2 tablespoons, butter (optional but its really good!)
  • 4 to 6 ears, corn
  • salt and pepper
  • fresh basil, garnish

Bring 6 cups of chicken broth to a boil (you can use veggie broth or water to make this a vegetarian dish). Slowly whisk in polenta and continue stirring until it begins to thicken. Pay close attention to this process – as polenta can stick very easily. It will take about 15 to 20 minutes to cook. At some point you’ll need to switch from a whisk to a wooden spoon. Once cooked, add cheese and butter.

Cut the corn off the cob. Add directly into polenta.  Season with salt and pepper to taste. Garnish with basil.

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